Hanukkah Brisket & Latke Sandwiches

Make the brisket
Season the brisket generously on all sides with 2 teaspoons of the salt.

Heat the oil over medium-high heat in the Lowkey Lavender Braiser (or another Dutch oven) until very hot but not smoking. Add the brisket, fattier side down, and sear until deep brown and crisped in parts, 6–7 minutes. Carefully flip and sear the other side for another 6 minutes, then stand the brisket on its narrow sides and sear each side for 2–3 minutes.

Preheat the oven to 300°F. Remove the brisket and set it aside on a rimmed baking sheet. Reduce the heat to medium and add the onions and garlic. Cook, stirring occasionally, until softened but not caramelized, 6–7 minutes. Add the tomato paste, sweet paprika, smoked paprika, cumin, and cayenne and cook until fragrant and absorbed, about 2 minutes.

Add the beer, broth, honey, and remaining teaspoon of salt. Bring to a boil, reduce to low, and simmer until slightly thickened, about 15 minutes. Return the brisket and any accumulated juices to the braiser, spoon some of the sauce over the top, cover, and transfer to the oven. Cook until the brisket is very tender, 4½–5 hours.

Cool for at least 30 minutes, or ideally chill overnight. If chilled, remove and discard the solidified fat, then rewarm covered over low heat for 15–20 minutes. Uncover and use two forks to shred the brisket into bite-sized pieces. Taste and adjust seasoning as needed.

Make the slaw
In a medium bowl, whisk together the mayonnaise, mustard, cornichons, relish, lemon juice, jalapeño, salt, and pepper until smooth. Add the carrots, red and green cabbage, and scallions and toss to coat. Set aside.

Make the latkes
Fill a large bowl with cold water. Grate the potatoes and onions using the large holes of a box grater or a food processor fitted with the shredding attachment. Transfer to the water and let soak for 5 minutes.

Drain the potatoes and onions and squeeze out as much liquid as possible using your hands. Transfer to a clean kitchen towel, wrap, and squeeze again to remove excess moisture. Place the mixture in a large bowl and add the potato starch and eggs, mixing to combine. Season with salt and pepper.

Heat ¼ cup of the vegetable oil in a Cravings Lowkey Lavender Skillet over medium heat. Working in batches, scoop about ⅓ cup of batter per latke into the skillet and gently flatten into 4-inch rounds about ½ inch thick. Fry until golden and crisp, 3–4 minutes per side. Drain on paper towel–lined plates and repeat with remaining batter, adding more oil as needed.

Assemble the sandwiches
Spread shredded brisket over one latke and top with about 2 tablespoons of crunchy slaw. Serve open-faced or as a sandwich with a second latke. Happy Hanukkah!